Ingredients

Directions

Drain the pineapple slices and keep half a cup of sirup for the glaze.

Spread the shredded coconut over the pie crust, then place the well-drained pineapple slices on top and fill the gaps with raspberries.

Stir cornstarch into the pineapple sirup, microwave until boils and thickens. (Or: prepare instant glaze according to directions.) Let the glaze cool for a minute, then spoon it over the pie.

This recipe allows for a lot of variations - use different fruits according to your taste (I like peach and red curratns) or sweet bread crumbs instead of the nuts. Family members who don't believe in healthy food (I have one of those) can smother their servings in whipped cream or vanilla ice cream.

You can also use a thin layer of vanilla pudding instead of the shredded nuts, but depending on the pudding mix that can add calories! Plus, I like the nuts better.